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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: servings |
- 4 cups chopped, peeled zucchini
- 1/3 cup fresh lemon juice
- 1/2 cup So Nourished GOLD
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 cup almond flour
- 1/4 cup melted butter
- 3 tbsp So Nourished monk fruit erythritol sweetener
- 1/2 tsp cinnamon
- Preheat your oven to 375 degrees F.
- Place the zucchini and lemon juice in a large, oven safe skillet. Cook over medium heat, stirring as needed, until the zucchini is soft and cooked well- about 10 minutes.
- Add the So Nourished GOLD, cinnamon, nutmeg, ginger, vanilla and salt to the pan and stir well to coat the zucchini in the spices.
- In a separate bowl, mix together the almond flour, butter, monkfruit blend and cinnamon. Mix with your hands to make a nice, crumbly mix.
- Sprinkle the crumb topping over the zucchini in the skillet.
- Place the whole skillet in the oven and bake for 20 minutes.
- Remove the pan from the oven and let sit for about 10 minutes before scooping and serving.
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